Most umeshu made with sake as the base tend to be light and refreshing, but Yamagata Masamune takes a bold, distinctive approach. Even at first glance, you’ll notice sediment resembling mashed plums at the bottom, and a gentle shake reveals the liquor’s rich, thick texture. Despite being sake-based, it’s anything but light—paired with a wine-like elegant bottle design, this unexpected contrast is truly intriguing!

Yamagata Masamune Umeshu is crafted with sake made from Dewasansan rice, blended with Nanko plums. Pour it out and you’ll see a viscous texture with visible plum sediment that clings to the glass. On the nose, you’ll find a fresh, appetizing sour plum aroma. On the palate, the mouthfeel is rich and jammy, reminiscent of plum preserves—then comes a familiar taste: hawthorn cake! The underlying tanginess is balanced by a gentle sweetness, making for a surprisingly harmonious sweet-sour profile. The finish is short but punchy, with a lingering tartness that wakes up every taste bud.

Mito-bu Shuzo, the brewery behind Yamagata Masamune, is based in sake-famous Yamagata and boasts a 120-year history. According to the brewer, although their family has always specialized in sake, his father privately made umeshu for years at home, never sharing it with the public. It wasn’t until the current brewer happened to taste his father’s private stock that he realized it was even better than commercial umeshu—and immediately set out to make their own. As a result, Yamagata Masamune Umeshu quickly took second place in the Umeshu division of the 2011 Tenma Tenjin Umeshu Grand Prix, and subsequently won awards in the 2015 and 2016 National Umeshu Competitions.

With its clean, elegant appearance and surprising depth of flavor, this 10% ABV umeshu is a true crowd-pleaser—a sincere recommendation at a very attractive price!